Kombucha

What is Kombucha?
Kombucha is a naturally-carbonated, sweet-and-sour drink made from tea that dates back almost 2,000 years. Originally brewed in China, it gained popularity in Japan before becoming a continental favorite in Europe in the early 20th century. During World War II, tea and other supplies became more difficult to find and the drink became harder to make, but it became popular again in the 1960’s after a study compared the health benefits of kombucha to those of yogurt. The kombucha craze in America surged in the last decade, and as of 2016, the tea had an estimated 1.06 billion dollar global market value.

Improves digestion
Helps to flush toxins
Increases energy
Supports the immune system
Aids with weight loss
Prevents high blood pressure, heart disease, and cancer

Making kombucha is relatively easy; you simply combine yeast, sugar, and black tea in a container, cover it with cloth, and then allow it to ferment for at least a week. During the fermentation process, bacteria and acids are created – along with a low amount of alcohol, but it’s low enough that kombucha is considered non-alcoholic. The process also creates some natural carbonation, but because the container is open and covered with a cloth, the carbonation during this phase is minor. Kombucha gets most of its fizziness during “secondary fermentation,” after it’s bottled and continues to ferment in the sealed the bottle.

Even though kombucha is made from a sugary tea mixture, much of the sugar is metabolized until a balance of tart and sweet is achieved. It will also contain caffeine, trace amounts of alcohol and high levels of vitamin B. It’s also a great source of antioxidants and probiotics – which are those good bacteria that promote healthy digestive flora. Fans of the fizzy tea also claim that kombucha provides a wide range of health benefits. According to WebMD, some of these health claims suggest that kombucha:

There currently isn’t research to support these claims, but studies about kombucha are ongoing. One study conducted on ducks found that kombucha lowered LDL (Low Density Lipoprotein) and total cholesterol by as much as 25% – and researchers are currently working to see if similar results can be achieved with humans. Kombucha also was found to suppress increased blood sugar levels in rats, which may make it an effective treatment or preventative for diabetes.

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Kombucha